I love this traditional German dish! Here's how to make it:
Thinly sliced beef rump roast, as many slices as there are guests you plan to serve - get a couple extra as people love them. (Your local grocery store butcher should be able to cut this for you.)
dash of salt & pepper
dill pickles (1 spear for each roll)
raw bacon, 1/2 strip for each roll
Salt and pepper the meat, spread mustard thinly. Top with bacon, then onion and pickle. Roll up tightly and secure with toothpicks. Spray roasting pan with Pam. Put rouladen in pan. Spray again with Pam and cover. Bake at 350 until rouladen are fork tender. Serve with red cabbage and potato dumplings.
This appetizer was served at one of our Red Carpet parties. It was brought by my pal Elizabeth Schultz, who got it from The Seattle Times (recipe created by Chef Kathy Casey). Thanks Elizabeth - it was an Oscar worthy treat!
P.S. Sorry for the poor quality picture. No one thought to take a pic before we devoured these and we wound up having to take one from the old newspaper clipping.
SESAME CHEDDAR OLIVE POPPERS
Time-saver Hint: Press the dough into a log and cut into the exact number of pieces you need. To wrap the olive, use the thumb of one hand to press each piece of dough into a flat pancake in the palm of the opposite hand, then press the pancake around the olive. A 1 tablespoon food scoop sometimes works, depending on the consistency of the dough.
Tips: For more intense poppers, use jalapeno stuffed olives. Black sesame seeds can be found in the Asian section of Central Market; all white sesame seeds can be used for a milder taste.
1 cup (4 ounces) finely grated sharp cheddar cheese
2 tablespoons butter, softened
1/2 cup sifted flour
dash cayenne pepper
1 jar (about 24) medium-large[queen size] pimiento-stuffed olives, drained
1/3+ cup mixed white & black sesame seeds [depending on how adhesive the dough is, which is based on the quality
of the cheese, I might use double the amount of seeds]
1. Blend the cheese and butter together in a food processor, then blend in the flour and cayenne until the
dough comes together.
2. Shape 1 heaping tablespoon of dough around each olive. See hint above.
3. Place seeds into a small bowl. Roll each ball in the seeds and place balls on an ungreased baking sheet.
Balls may be made ahead and refrigerated, covered; bring to room temperature before baking.
4. Bake in a pre-heated 400-degree oven for 15 minutes. [I usually turn off the oven at 12 min and finish baking on
5. Best served warm. Makes 24.
It's apple season! This time of year offers so many fun recipes that take advantage of the humble apple. This is one I just made up to serve our lunch company today. It's easy and yummy.
2 extra large apples, thinly sliced
1/4 cup butter
1/4 cup brown sugar
2 Tbsp water
1/4 cup slivered almonds
a handful of raisins
a pinch of cinnamon
Directions: Cut the apple slices in half then "stir fry" in butter on medium heat (don't get it too hot or you'll burn the butter) in a large frying pan for about five minutes. Add the brown sugar and other goodies along with the water, then cover the pan, turn the heat down a little, and let them steam for about ten minutes until tender. Serve warm over ice cream.
When my buddy Jill Barnett and I were down at the beach earlier this month she made an oh-so-yummy peach gillette. It was so tasty and easy I thought I'd share the how-to's with you. Here's what you need: 1 frozen puff pastry, 2 peaches and a nectarine, and some apricot jam. Here's what you do: roll out the pastry and crimp the edges, thinly slice the peaches into it, lining them up in rows like you see in the picture, then glaze with apricot jam. Bake at 350 until golden brown. I think we baked this about 15 minutes. Serve warm with whipped cream. Easy, yummy summer dessert!
Our foodie group recently got together and we made the most perfect all-in-one summer meal. I think you'll enjoy it so I'm sharing it here. All you need is a nice long focaccia bread (the kind with herbs in it), a nice cheese that melts well (we used Fontina from Trader Joe's), some ricotta cheese, veggies of your choice (we used asparagus, fresh fennel bulb, bok choy, and small tomatoes) and either pre-cooked bacon or some type of ham. We also added pear halves but if that sounds just too weird you don't have to.
So, here's how to assemble. Grill the veggies on your stove top (my pal Kathy grilled them in balsamic vinegar) and set aside. Next, toast the bread in the oven at 400 for 2 - 3 minutes. Once you've done that spread with ricotta cheese and then put your roasted ingredients on top of that. top with meet and finally cheese and stick it under the broiler until the cheese melts and is golden brown. Easy and yummy and perfect for summer!
I know you'll love this soup recipe I adapted from a recipe handed out by my favorite local supermarket, Central Market in Poulsbo, WA. It uses tortellini, white beans and kale. Yum!
3 Tbsp olive oil
1 onion, chopped
4 garlic cloves, minced
1 tsp dried thyme
4 cups chopped kale
10 cups chicken or veggie stock
1 15 oz can white beans, rinsed and drained
1 9 oz package fresh cheese tortellini
1 cup grated parmesan cheese
Heat oil in large, heavy pot over med-high heat. Add next 3 ingredients and saute until onions are soft, about 10 minutes. Add broth and bring to a boil. Stir in kale and beans. Reduce heat to low and simmer until kale is wilted. Add tortellini. Simmer until pasta is tender, about 5 mintues.
Soup is always good on a cold day. Here's a recipe you might enjoy trying.
Kale & Black Bean Soup
1 15 oz can black beans, rinsed and drained
1/4 cup finely chopped onion
2 stalks celery, chopped
1/2 cup finely chopped carrots
a cup of chopped kale
1 tsp dried thyme
1/2 tsp ground cumin
1 bay leaf
salt to taste
8 cups chicken broth
Put all ingredients except kale into your pot and simmer for about half an hour or until veggies are tender. Add kale and bubble your soup for another ten minutes. Serve with hot rolls.
Happy December everyone! This is my favorite time of year. One of the many things I enjoy is the food! So many wonderful festive things to eat and drink. And to celebrate the season, I thought it would be fun to share a very traditional recipe, one I got years ago from my friend Doris. You might want to serve this tasty punch at your holiday party.
4 cups apple cider
4 cups orange juice
1/2 cup apricot nectar
6 cinnamon sticks
1 tsp whole cardamom seed
Bring the above (except for lemon) to a boil. Boil for 15 - 20 minutes. Reduce to low heat and remove seeds. Squeeze in 1/2 lemon. Serve hot.
For those of you who don't live close enough to come to book signings... here's a recipe I shared that was so popular I finally decided I'd better post it. Perfect comfort food for fall!
Olivia's Super Comforting Mac & Cheese (serves 6 - 8)
2 cups milk 1 cup Mozzarella cheese
2 tbsp butter 1 cup shredded Parmesan, Romano, and Asiago cheese mix (Kraft)
2 tbsp flour 1 cup Cheddar cheese
1/2 tsp salt 1 cup chopped onion
8 oz elbow macaroni
Topping: 1/2 cup bacon bits, 1 cup Panko and 1/2 cup grated Parmesan cheese
For white sauce, melt butter, then mix in flour until smooth. Add salt, then gradually add milk and stir over medium heat until thick. Set aside. Sauté chopped onion until translucent and set aside. Boil macaroni until al dente. Drain, rinse and then mix in large bowl with white sauce, onion and cheeses. Transfer to a large casserole dish. For topping, mix bacon bits, Parmesan, and Panko together and sprinkle over top. Bake at 350 for 25 minutes.